The Art of Cooking With Flowers

Cooking with flowers adds more than color; it enriches flavors. A group of Philadelphia chefs shows how blossoms can transform dishes. From challah doughnuts to borage aguachile, these recipes celebrate edible flowers.

Chef Rhonda Saltzman’s Jasmine Blossom Doughnuts

Rhonda Saltzman, known for her bakery Second Daughter in Philadelphia, brings a floral twist to traditional challah doughnuts. Utilizing jasmine blossoms, she creates a delicate glaze and tops the doughnuts with a vibrant mix of flowers.

Ingredients for Doughnuts

• 575 grams all-purpose flour
• 120 grams water
• 150 grams whole milk
• 85 grams honey
• 35 grams white sugar
• 75 grams extra-virgin olive oil
• 2 large eggs
• 5 grams instant yeast
• 5 grams kosher salt

Ingredients for Jasmine Glaze

• 1,100 grams powdered sugar
• 120 grams whole milk
• 80 grams heavy cream
• ½ cup dried jasmine flowers
• 20 grams vanilla extract
• 4 grams salt

Frying and Finishing

• Neutral oil for frying
• Fresh edible flowers for decoration

Steps to Make the Dough

1. Combine water, milk, honey, sugar, olive oil, and eggs in a mixer.
2. Add flour, yeast, and salt, then mix to form a dough.

The challenge is to balance tradition with innovation, using flowers not only for visual appeal but as a core component of the dish. Saltzman switches up glazes and flowers to craft a colorful, flavorful presentation.

Through drying, fermenting, or blending with ingredients like lime, flowers transcend their decorative role, presenting surprising new flavors. This culinary exploration of flowers extends far beyond mere garnishing.